Make Ahead
Little Mushroom Pinwheels
Popular on Food52
64 Reviews
JaynieM
January 1, 2023
Thank you so much for this great recipe. Technique well explained. I did the variation suggested in one of the reviews of making a coarse purée in the food processor, which made the mixture easy to spread, and added a little Parmesan. Friends at NYE loved them. I think I’ll make them whenever we have friends over. Looking forward to trying more of your recipes ⭐️
Liz B.
August 16, 2022
I made this with pie crust and it was great! It did definitely need more umami though, so like a few other commenters I added soy sauce and pecorino to taste, and used fresh thyme. I forgot to add mushroom powder/salt but that would have been perfect.
Pie crust also gave me more pinwheels. I got a little over 30.
Next time I'll definitely do puff pastry for more pizzazz.
Pie crust also gave me more pinwheels. I got a little over 30.
Next time I'll definitely do puff pastry for more pizzazz.
Tippy C.
February 20, 2022
This is a go-to at our house and I have made it often--but the last time I made it, I forgot to let the filling fully cool which made the puff pastry turn to doughy mush. Ugh. I hate it when I do that, but even in this case, the final product tasted great--and I chose to just call it "rustic."
Tippy C.
February 20, 2022
Oh how funny! I had forgotten that I wrote another glowing review four years years ago and apparently did the same thing--did not allow the filling to fully cool. I guess that this is a lesson I will have to keep learning!
Jenni B.
December 31, 2019
I’m about to make these today for a New Years party. Do you think sautéing them with shallots and a bit of Marsala would make the filling to watery? I thought adding Parmesan at the end of sautéing them would help bind the filling.
inpatskitchen
December 31, 2019
Adding the Marsala sounds wonderful. Just make sure it has almost evaporated. Love a little Parmesan too!!
Jenni B.
December 31, 2019
So I decided to sauté shallots and thyme with sliced mushrooms instead of finely chopping them. Sautéed until they caramelized or no liquid was left. Added them to the food processor and essentially made a rough purée. Added Parmesan and about 1/4 of cup of panko. Cooled to room temperature and rolled it perfectly. Delicious and I think a bit more flavorful. Really easy actually.
lighthouse6
December 27, 2019
Hi. I am making these for a large party. These should make 48 pieces but the recipe says 20. I am making for 75 guests so I need to have an accurate number of pieces. Thanks!
inpatskitchen
December 28, 2019
I think you'll get closer to 20 per roll. I'm not a great judge on measuring 1/4 inch for slicing. You can always make a number of rolls and freeze what you don't use for your party. Have fun!!
Virginia
April 3, 2019
The pinwheels were a big hit - used crimini & shiitakes! I added 1 tsp of balsamic during cooking & a sprinkle of Parmesan over the filling before I rolled it. Next time I’ll use a little of the egg wash to seal the final edge of the roll before it put it in the fridge before slicing. Thanks!
Helen L.
October 20, 2018
I"m making these to take to a supper club dinner. Would they be ok if baked just before leaving the house? What would you suggest as there isn't always room in the oven to bake them there. Thanks!
Dcroghan
October 20, 2018
They will be wonderful. That way you will be able to serve them as soon as you arrive.
inpatskitchen
October 20, 2018
That would work but if you can get a couple of minutes of oven time to rewarm them, that would be terrific!
Tippy C.
January 13, 2018
I made this appetizer twice over the holidays to take to two parties. The first time, I did not give the mushroom mixture time to completely cool and the puff pastry got a bit melty. I also overfilled the pastry. The resulting "pinwheels" were lumpy blobs, but the taste was fantastic and they were hugely popular at the (I was relieved that I had not followed my perfectionist instinct to toss them realizing that I was the only one that would know that they were supposed to look like pinwheels). The second try, I gave the filling plenty of time to cool and the pinwheels were gorgeous and, again, tasted great. This is such a simple and impressive recipe for parties! Highly recommend.
Dcroghan
November 22, 2017
I'm struggling with the math. If you take a 12" log and cut it into 1/4" slices you will have 48 pinwheels (give or take). The recipe says it makes 20 pinwheels. What am I missing? I'm really excited to serve these for Thanksgiving tomorrow!
inpatskitchen
November 23, 2017
I'm sorry Dcroghan.... I know you get fewer than 48...my math must be off. I'd go for 20 to 25 per roll. Next time I make them I'll adjust the recipe. I do hope you enjoy them.
carole
November 15, 2017
sounds like a great idea for Thanksgiving! If Im freezing best to cut in pinwheels before freezing or after? Also, if still frozen in log... if i cut them from frozen log will they "shatter"?
inpatskitchen
November 15, 2017
Hi carole! I freeze the rolls whole and then partially defrost them before slicing and baking. Hope you enjoy!!!
Toddie
October 21, 2017
Bought four packages of Trader Joe's all butter puff pastry so I'll have it throughout the holiday season. I think I'll have to buy four more. I used one already for these and they were a hit! Just added a small dash of Worcester Sauce because that's how I make them to accompany steak. Thanks so much for an easy, but lovely, appetiser.
cincoymaya
August 29, 2017
I just found this recipe yesterday and needed a quick, easy appetizer. Used cremini, oyster and shitake mushrooms. Hugh hit. Thanks Pat!
Mary G.
July 25, 2015
Excellent recipe. I added just a bit of grated parmesan and a teaspoon of soy sauce (always great with mushrooms). Suggest you roll out the puff pastry on parchment paper.
krikri
May 4, 2015
Accidentally used shortcrust pastry for this, oops. I'm sure it will be better when I use puff pastry. It was very tasty, and easy: the most time-consuming part was chopping the mushrooms, and letting the mixture cool. I like the simplicity of the ingredients list, which you could modify or add to as your mood/kitchen cupboard dictates.
inpatskitchen
May 4, 2015
Thanks krikri! I try to make them ahead of time ( a lot of them!) and then stash in the freezer. Makes for a quick last minute app.
Bevi
April 6, 2015
Hi Pat, I made these for an Eastover dinner yesterday, and they were the runaway hit! Thanks for such an easy yet delicious treat. I made them a few days in advance, froze them and then thawed them about 3 hours before sticking them in the oven.
inpatskitchen
April 6, 2015
Oh Bevi..I'm so happy everyone enjoyed. I try to keep a few rolls in the freezer for expected (or unexpected) company. They really are a delicious treat. Thanks so much!
Andrea
December 15, 2014
Thank you for the wonderful recipe -- it's currently making the rounds with my French in-laws and their friends! :)
Cypripedium
December 14, 2014
These are very pretty and very easy to make. Having heeded the instruction to dice the mushrooms very finely, I had no problems whatsoever with the filling falling out. Unfortunately, even though I used crimini mushrooms, I felt the flavor was a little flat. Next time I will add a little more thyme, and some sherry and Parmesan (as suggested by another reviewer) .
daisy326
April 19, 2014
This looks great! If I want to make it the day ahead, should I bother freezing it or will it last in the fridge for 24 hours? If I should freeze it, should I defrost by transferring it from the freezer to the fridge? Thanks!
inpatskitchen
April 19, 2014
I'd stash in the freezer...the mushrooms could get a little "weepy" siting in the fridge that long. Place it in the fridge the morning that you want to serve. Even if it's not totally thawed it will slice better and be terrific. Hope you enjoy!
wal
January 10, 2014
Made this yesterday with the added Parmesan but then added a drop of Sherry once the mushrooms had cooked and quickly reduced this until sticky, wonderful flavour addition, will have to make double the quantity next time as they only lasted minutes thanks for the recipe. Wal UK
tanteilonka
December 27, 2013
Huge hit and easy. Plan to defrost puff pastry enough to unroll, but not so much that it gets sticky. Refrigerate for an hour to form a solid, non-sticky log (or freeze for a bit). My oven - 400 degrees. Definitely use parchment paper. Can also make day before and freeze - huge time saver, just as good.
Used crimini and white mushrooms; want to experiment with different mixtures next time.
Used crimini and white mushrooms; want to experiment with different mixtures next time.
dkkporter
December 25, 2013
Merry Christmas! Made this today and the only adjustment was to add a tablespoon of finely grated Parmesan to the mushrooms as they cooled. This is a seriously delicious and simple to make appetizer. Thanks so much inpatskitchen
inpatskitchen
December 26, 2013
So happy you enjoyed! The parm addition sounds wonderful..I'll have to try it soon. Happy new Year!!
Ceege
December 23, 2013
I have this recipe set aside to make for New Years Eve party this coming year. I would also like to make the Little Spinach Pinwheels mentioned in this article, but so far have not been able to find it on this site. Can you help me out? Thanks
inpatskitchen
December 24, 2013
Here's the link:
http://food52.com/recipes/14245-little-spinach-pinwheels
Sure hope you enjoy! Happy New Year!
http://food52.com/recipes/14245-little-spinach-pinwheels
Sure hope you enjoy! Happy New Year!
Dan
December 22, 2013
Doesn't this have cream cheese as an ingredient? something is missing or the picture is of something else.
inpatskitchen
December 23, 2013
No cream cheese Dan...I think the light color you see is puff pastry.
ChefJune
December 20, 2013
I'm making these for Christmas Day! Have to say I'm more impressed by this appy than by either of the two finalists. Guess that's just my taste. If I'd been picking, inpatskitchen, you'd be up for the big prize.
foxeslovelemons
December 19, 2013
Yay, I'm so glad this is a CP! I loved these when I tested them, and may have eaten far, far too many of them ;)
inpatskitchen
December 19, 2013
Thanks so much for testing and for writing such a lovely review! I'm so glad you enjoyed them!
JanetFL
June 9, 2012
I have just saved this recipe as well as your Little Spinach Pinwheels. Both sound wonderful and I love the make-ahead aspect. Thank you for sharing.
KC C.
February 26, 2012
These are soooo yummy! I've been making them for years - they are a big hit at every event. I sprinkle them with poppy seeds before baking, adds a nice touch.
ellenj
November 20, 2011
These look delicious! I plan to try them soon.
inpatskitchen
November 21, 2011
Thanks! They're so easy and so make ahead if you freeze them. If you make them please let me know what you think
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